Warm Roasted Sweet Potato Salad

Ingredients

• 6 cups (1.5 L) peeled cubed (3/4-inch/2 cm) Ontario Sweet Potato
• 1 Ontario Onion, thickly sliced
• 1/4 cup (50 mL) vegetable oil
• 2 tsp (10 mL) fresh Ontario Thyme Leaves
• 1 tsp (5 mL) salt
• 2 tbsp (25 mL) balsamic vinegar
• 2 tbsp (25 mL) Ontario Maple Syrup
• 2 tsp (10 mL) chopped fresh tarragon leaves
• 8 cups (2 L) Ontario Mixed Salad Greens
• 1/4 cup (50 mL) dried cranberries (optional)
• 3/4 cup (175 mL) crumbled Ontario Goat Cheese (Chèvre)

 Preparation

In large bowl, combine potato and onion; add 2 tbsp (25 mL) of the oil, thyme and 1/2 tsp (2 mL) of the salt. Toss to coat. Spread over 2 large oiled baking sheets. Roast in 375°F (190°C) oven until potatoes are golden and fork-tender, about 30 minutes, switching pans on racks and stirring halfway through.

Meanwhile, in small bowl, whisk together remaining 2 tbsp (25 mL) of the oil, vinegar, maple syrup, tarragon and remaining 1/2 tsp (2 mL) salt.

In large salad bowl, place greens; add hot roasted vegetables.

Pour dressing over vegetables. Add cranberries, if using, and toss. Sprinkle with goat cheese and serve.

Tip:

The sweet potatoes and onions can be roasted ahead. Just warm them in the oven or microwave before tossing with the greens.

Nutrients per serving

1 serving (When recipe serves 8):

Protein: 6 grams

Fat: 11 grams

Carbohydrate: 28 grams

Calories: 231

Fibre: 3 grams

Sodium: 425 mg